Herbie Creative Recipes
Chicken Meatball Potstickers
Chicken Meatball Potstickers with Ginger and Green Onion
Packaged pre-cooked chicken meatball halves (any brand) wrapped in wonton wrappers with ginger and green onion, pan-fried and steamed.
Instructions
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For each potsticker, place half a chicken meatball cut-side down in the center of a square wonton wrapper with a small pinch of grated ginger, tiny bit of minced garlic, a few green onion slices, 1 or 2 drops sesame oil, and optional soy sauce or cabbage.
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Wet the edges with water. Fold the wrapper into a plump half-moon or classic pleated crescent, pressing the edges together to seal completely so no filling escapes. Optional: make small pleats along the sealed edge and shape a flat bottom for pan-frying.
Prep -
Heat about 1 tablespoon neutral oil over medium-high heat. Place potstickers flat-side down and fry 1 to 2 minutes until bottoms start turning golden.
Cooking -
Add about ¼ cup water and immediately cover. Steam 2 to 3 minutes.
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Uncover, let remaining water cook away, then fry bottoms another 30 to 60 seconds until crisp.
Notes
- Any brand of packaged pre-cooked chicken meatballs works. You are mainly heating the filling while cooking the wrapper.
- If using raw or homemade chicken meatballs, cook them through first to 165°F (74°C) in the center, cool enough to handle, then cut in half and wrap.
- Any fully sealed shape works as long as the filling is completely wrapped so nothing leaks during cooking. A half-moon with a flat bottom is the classic potsticker look for pan-frying.
Reviews
5.0
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Juicy filling, crisp bottoms. Worth the fold time.